Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, asiago and asparagus barley 'risotto'. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Asiago and Asparagus Barley 'Risotto' is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Asiago and Asparagus Barley 'Risotto' is something that I’ve loved my whole life.
This hearty barley risotto is best with seasonable vegetables. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. You could also use asiago or pecorino cheese.
To begin with this recipe, we have to prepare a few components. You can cook asiago and asparagus barley 'risotto' using 11 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Asiago and Asparagus Barley 'Risotto':
- Get 1 1/2 tbsp olive oil
- Take 1 tbsp butter
- Make ready 1 large yellow onion (medium diced)
- Prepare 2 clove fresh garlic (minced)
- Get 1 1/2 cup pearl barley (check for pebbles)
- Prepare 1 cup white wine
- Prepare 6 cup chicken broth (may need a cup more)
- Prepare 1 bunch fresh asparagus (cut into bite size)
- Prepare 1 generous handful of fresh asiago
- Get 1 fresh black pepper, to taste
- Take 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)
The biggest question in my mind was, would it be just as. Oven-Roasted Asparagus with Bacon, Garlic, and Asiago cheese - perfect appetizer for all kinds of meat and fish. This recipe provides detailed instructions on how to roast the asparagus in the oven so that it has the perfect texture. Risotto is a great way to make the most of top-notch British asparagus.
Instructions to make Asiago and Asparagus Barley 'Risotto':
- In a preheated dutch oven or heavy bottom pot, melt butter into olive oil at medium heat. Add the chopped onion and saute until translucent.
- In separate pot over medium low heat warm the chicken broth. Do not boil. You just want it hot.
- To the dutch oven–Add garlic and season with salt and pepper (you will season again before finished, so don't overdo it)
- After onion and garlic have cooked down and started to change colour, add the pearl barley and continue to cook for 4-6 minutes until fragrant (barley will start to smell slightly 'toasted' after its heated through) before adding barley, I always pick through and look for pebbles, there's usually one or two that sneak through the packaging process
- Once the barley is hot and toasty, add wine all at once and let it reduce for a few minutes.
- Start adding the hot broth, a cup at a time, stirring frequently. Each time you add broth, stir until it absorbs into barley. It will start looking creamier and thicker with each cup of broth.
- After adding the 6th cup and cooking down, check barley for doneness. At this point, you may need to add another cup of broth and cook until barley is 'al dente'. Note-Barley has a chewy texture, much different from rice but that's why this recipe is delicious
- Once barley is done add asparagus and cook until tender and bright green 5-7 minutes.
- Lastly, add fresh grated asiago to your taste (keeping in mind it's fairly salty) and season with salt and pepper.
- Serve topped with fresh chopped parsley aside steak, chicken or pork chops.
Try it topped with homemade Parmesan crisps. Drain and allow them to cool, then chop into small pieces and set aside. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Plenty of other grains work well in risotto. Trim the asparagus and cut in half.
So that’s going to wrap this up for this exceptional food asiago and asparagus barley 'risotto' recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
